Hi Friends, I’m Erinn from Strawberry Swing and Other Things and I’m so excited to be guest posting while Vanessa gets in some sweet snuggle time with Nash (and Arden too). Vanessa asked us to share our some holiday related posts as we enter the happiest season of the year. Halloween was fun, but I’m so excited to share the holiday season with my two little ones.
Since Thanksgiving is next up on the calendar, and I am a big don’t put up the tree until the turkey is eaten kind of girl, I thought I would share a recipe that has been a tradition on my family’s Thanksgiving day table from as early as I can remember, Sweet Potato Casserole. It’s a staple for most homes, but my family recipe has a bit of a twist.
1 Large Can Bruce’s Yams (drained)
1 8oz Can Crushed Pineapple (in juice, drained)
1/4C Orange Juice
3 Tbsp Brown Sugar
1/2 tsp Cinnamon
1 Package Mini Marshmallows
Preheat oven to 350
Combine yams and pineapple (both drained), brown sugar, and orange juice in a bowl with a potato masher. Spread into casserole dish and top with cinnamon and marshmallows. Bake for 25 minutes or until marshmallows are melted and golden brown. If browning too early, cover with foil.
This is a great dish to prep ahead if you are asked to bring something to a family dinner. Just pop it in the oven after the turkey comes out. Bonus, all the kids will love you, because well, marshmallows.